The purpose of this research is to test how processing can affect how one's body uses the nutrients in that food. For this study the researchers are examining how making different food products out of chickpeas, such as hummus or pasta, changes how one's body uses those foods for energy.
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Differences in substrate oxidation in response to eating differentially processed pulse-based food products
Timeframe: 12 weels
Change from Baseline in substrate oxidation after consuming differentially processed pulse-based food products for 12 weeks
Timeframe: 12 weeks
Determine participant consumption practices and attitudes towards pulse consumption using a validated questionnaire
Timeframe: Baseline